Easy to Brew Beer Recipes Kits

Brew up a batch of summertime refreshment. This easy to brew, quick recipe is a hit with homebrew connoisseur's as well as those few people out there that think they do not like beer. Ingredients:

Place 1/2 gallon of water into brew kettle. Bring the water to a boil then remove kettle from heat. Dissolve contents of wheat beer can in the kettle of hot water. Add 1 gallon of cold water to brew kettle and stir. Pour into primary fermenter. Top off with more cold water to 4-1/2 gallons. Pitch yeast when temperature is between 70 and 80 degrees F.

After one week, pour can of puree into 5 gallon carboy and rack contents of primary fermenter into carboy.

After one more week, top off with distilled water and ferment for one more week. Rack beer into bottling pail making sure to leave the sediment (fruit puree) behind. Prime and bottle using your usual methods.

Try this recipe for your next Boston Beer Party. It was developed by a bloke from down under after a visit to the States where he found that Sam Adam's was the only drinkable beer in America. He said, This is a very different American beer, with the color of a plain pale ale, the tangy flavor of a lager and the full body and bitter aftertaste of an Indian Pale Ale. Ingredients:

Place 1 gallon of water into the brew kettle. Place the hop pellets into a boiling bag and tie it closed. Put the caravienne malt into the other boiling bag and place in the water along with the hops. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point. Leave the hops in the pot.

Stir in the dry malt extract into the kettle and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.

Turn off the heat and stir in the hopped malt extract. Keep stirring until the malt is completely dissolved.

Turn of the heat and add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees.

Ferment and bottle using your usual methods.

Another American classic for the Fourth of July. American Wheat beer has the refreshing, light flavor of German Wheat beers without the heavy yeast character. American Wheat is perfect when served with a wedge of fresh lemon or orange. Ingredients:

Place 1 gallon of water into the brew kettle. Bring the water to a boil. Stir the dry malt extract into the kettle and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.

Turn off the heat and stir in the Wheat malt extract. Keep stirring until the malt is completely dissolved.

Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees.

Ferment and bottle using your usual methods.

Here's a classic beer from down under, unlike it's almost name sake which is actually brewed Up Over (in Canada). Frosters is one of my summer favorites and it's sure to convert a few of your neighbors to the joys of homebrew. Ingredients:

Here's a welcome recipe that is sure to get you ready for summer. Do you know that most Mexican beers are actually Bohemian Style Lagers? We've come up with a classic golden refresher that's quick to brew and great served ice cold on the deck or patio. Ingredients:

Place 1 gallon of water into the brew kettle. Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dry malt extract into the kettle. Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes.

Turn off the heat and stir in the hopped malt extract. Keep stirring until the malt is completely dissolved. Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 74 degrees.

Ferment and bottle using your usual methods.

A summertime favorite! A light bodied, sparkling, thirst quenching brew. This is as close to the original as a homebrew can get without being too embarrassed. I will confess that I brew and drink this recipe because sometimes you just want to be one of the boys or ladies. Ingredients:

Place 1 gallon of water into the brew kettle. Bring the water to a boil. Stir the dry malt extract into the kettle and boil for 5 minutes. Stir the kettle frequently to prevent darkening the wort.

Turn off the heat and stir in the American Lite extract. Keep stirring until the malt is completely dissolved.

Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees.

Ferment and bottle using your usual methods.

This is a rich traditional brew for the cooler days of Autumn. Brewed with a full 6.6 pounds of malt extract for a little stronger malty sweetness and higher kick. Imported German Hallertau hops provide perfect balance. Ingredients:

Place 1 gallon of water into the brew kettle. Put the malt into a boiling bag and place in the water. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point.

Place the hops into a boiling bag and add them to the pot. Stir in the amber malt extract and boil for 10 minutes. Stir the kettle frequently to prevent darkening the wort.

Turn off the heat and stir in the unhopped malt extract. Keep stirring to ensure syrup is fully dissolved, taking special care to run a spoon along bottom of pot.

Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 80 degrees.

Ferment and bottle using your usual methods.

Here is a full strength export pilsner modeled after the traditional Bavarian style and spiced with saaz hops. Ingredients: